Home and Family
Uncorked: Relaxing into the World of Wine Appreciation
Get ready to sip, swirl and demystify the dynamic world of wine. Beginning with an introduction into the history of wine, classes will build to explore fundamentals such as: wine tasting 101 from big reds to sweet whites, terroir and grape varietals, deciphering labels, discovering food pairings, and comparing our tasting notes of local and international wines sampled each class.
This casual and relaxed atmosphere will integrate the old world of wine culture and arts with the new world of wine finesse to make you feel comfortable at your next dinner party or walking into any tasting room. Best of all you'll learn that wine can be an easy, affordable, and enriching interest to cultivate! Participants must be at least 21 years of age. Wine glass included!
Please read: Participants must be at least 21 years of age.
Black and Blue Foods: YUM!
From Blue cheese to blackberries, with all the shades of purple in between. Eclairs in blackberry sauce; prosciutto, pears and blue cheese; blueberry bars with rosemary crust; and more! No special allocations for food allergies or restrictions. Co-sponsored by Pepperberries Ultimate Kitchen Store and LCC Successful Aging Institute. To register and pay, contact Pepperberries at 541.485.6922. (SAI Course)
Flavors of Sicily
Discover Sicily: the hidden culinary gem of the Mediterranean. Sfincione pizza, Chicken Marsala, Brown Sugar Custard with oranges and more! No special allocations for food allergies or restrictions. Co-sponsored by Pepperberries Ultimate Kitchen Store and LCC Successful Aging Institute. To register and pay, contact Pepperberries at 541.485.6922. (SAI Course)
The Breads of Italy
You're invited to join Chef Sandy Scheetz and other bread lovers in exploring how to bake your favorite Italian breads such as ciabatta, pugliese, polenta-rosemary, fougasse, grissini, stirato and focaccia. A hands-on bread-baking class to explore and practice making the softer rustic, artisanal Italian breads (with those big holes) using techniques that are different from making traditional yeasted doughs, including instructions for home baking.
Everyone goes home with bread! Wear closed-toed shoes for safety and bring a clean apron and bench scraper—if you have one. Meet in the Center Building cafeteria (in center of campus) by the coffee bar. Bring an item to put into a community pot of soup; other ingredients included and we'll eat lunch with what we make.